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Message
re: BBQ Q&A - Brisket
Posted on 6/8/18 at 10:05 am to Fratigerguy
Posted on 6/8/18 at 10:05 am to Fratigerguy
quote:
at about 350
I have done both low and slow and high heat with a wrap and can tell you I have had more success with the high heat method. It is the preferred method in my household at this point. Simple rub of 1/2 cup each Kosher Salt and Black Pepper with heaping TBSP of garlic powder. My "not so secret" is I rub the brisket with pickle juice and hot sauce prior to applying dry rub and wrap and do this at least 12 hours prior to cooking.
1
Posted on 6/8/18 at 10:18 am to Crawfish From Arabi
Prime brisket is the biggest upsell BS I ever heard of. You guys are so gullible. Buncha aTm fans up in here...
Posted on 6/8/18 at 10:31 am to Dav
quote:
Blue bag Kingsford.
Exactly what I run. I'll use lump if I'm grilling, but smoking is always briquets. More even heat, and like you said better for stacking.
I use the minion method as opposed to the snake though.
Posted on 6/8/18 at 10:35 am to Dav
quote:
I smoke exclusively on a 22 in. Weber Kettle
Nothing wrong with that at all. This guy knows his pit. I like your process and end results.
Posted on 6/8/18 at 10:40 am to Stexas
quote:
Prime brisket is the biggest upsell BS I ever heard of. You guys are so gullible. Buncha aTm fans up in here...
Posted on 6/8/18 at 10:45 am to Rza32
quote:
Thanks for starting these threads
You're welcome. I started these, because I wanted to offer some suggestions to the guys/girls that might be struggling in trying to bbq and wanted to cook something for the 4th of July. I sat back and read a bunch of posts around Memorial Day from people that were having issues bbqing. No one really helped. A bunch of people were just posting chest pounding pics of their food, but not saying how they got those results.
Posted on 6/8/18 at 10:47 am to Crawfish From Arabi
Do beef ribs next
Posted on 6/8/18 at 10:51 am to jmon
quote:
It is the preferred method in my household
That's all that matters.
Posted on 6/8/18 at 10:56 am to Crawfish From Arabi
I really hate you right now. Because of you I am so incredibly torn as to what kind of barbecue I want to cook this weekend. It's making my life harder.
Posted on 6/8/18 at 11:01 am to t00f
quote:
Do beef ribs next
I am covering ribs next, but doing pork. The simplest answer that I can give on beef ribs, is treat them like a brisket. There's obvious prep and finishing differences, like trimming and slicing. Trim the hard fat precook, and slice between the bones to serve.
Posted on 6/8/18 at 11:03 am to J Murdah
quote:
Because of you I am so incredibly torn as to what kind of barbecue I want to cook this weekend.
Smoke some vegetables ;)
Posted on 6/8/18 at 11:05 am to Crawfish From Arabi
Thanks Dav!
I'm learning a lot in this thread. Thanks guys!
I'm learning a lot in this thread. Thanks guys!
Posted on 6/8/18 at 11:30 am to GynoSandberg
I have some 78% nitrogen for your tires that I can sell you. It only costs $19.95 per tire. If you buy now I’ll throw in the 4th tire when you buy 3.
A prime cut for something that will be cooked for 7+ hours is absurd. Steak makes sense, brisket? Hey whatever works.
A prime cut for something that will be cooked for 7+ hours is absurd. Steak makes sense, brisket? Hey whatever works.
Posted on 6/8/18 at 12:53 pm to Crawfish From Arabi
quote:
There's plenty contests within driving distance for you coming up. If you ever do one, and I'm there, you can setup right next to me. I'll help as much as possible throughout the cook.
How can I get these notices of the contests? I like the idea of setting up next to you. Everybody probably needs help in their first few contests.
quote:
A friend of mine has his eye on one of these. How do you like it? Can it comfortably hold 2 chicken halves, 2 racks of ribs, and at least a brisket flat? If so, you could easily do a BCA contest.
It will easily hold all that.
quote:
I've had that big, heavy smoker before. It was my first "big" bbq purchase. It was about $800, if I remember correctly, from academy 14 years ago. I loved that thing, and wore it out. It cooks a hell of a brisket.
That's it. Academy for 800 bucks. Took 6 guys to lift it into the back of my truck. Mine is holding up well but it sleeps in the shed out of the weather.
quote:
I love this statement, and really defines what bbq passion is. The "fanciest" pit in the world doesn't mean shite if you can't cook on it. Cook with what you have, know that pit, and enjoy the ride.
I'd love to venture into a good competition smoker one day. Something like an Ole Hickory Ace or a Stump Gravity Feed.
Posted on 6/8/18 at 2:16 pm to Stexas
quote:
A prime cut for something that will be cooked for 7+ hours is absurd. Steak makes sense, brisket? Hey whatever works.
Do you understand what makes a brisket stay moist and tender over such a long cook?
If you can't tell the difference between a choice and prime brisket that has been cooked correctly, you either have eaten shitty brisket or prepared shitty brisket.
Intramuscular fat is a thing baw.
This post was edited on 6/8/18 at 2:17 pm
Posted on 6/8/18 at 2:39 pm to Centinel
quote:
Intramuscular fat is a thing baw.
What this guy said.
Posted on 6/8/18 at 2:48 pm to GeauxTigers0107
quote:
How can I get these notices of the contests?
Here's a good start. LINK
So far, I know I'll be at the Biloxi, Morgan City, and Slidell contests. Then teaching the class.
You can also look me up on Facebook. James Cruse
quote:
It will easily hold all that
quote:
I'd love to venture into a good competition smoker one day.
You already have all you need to get started with the Green Mountain. Just add a tent and a folding, and you're ready.
quote:
Ole Hickory Ace or a Stump Gravity Feed.
I have the CTO and a clone of the Stumps Platinum 5 on one trailer, and lately I've been going with a smaller setup. Those Ole Hickorys can cook though.
This post was edited on 6/8/18 at 2:56 pm
Posted on 6/8/18 at 3:00 pm to Crawfish From Arabi
I've just been smoking since the new year. I absolutely love it and do it nearly every weekend. I really enjoy your threads. If you'll be around here often, I'll post some questions I have and get your input. I love the food that comes off, but always looking for new things/ways to improve the things I cook.
This post was edited on 6/8/18 at 3:11 pm
Posted on 6/8/18 at 3:03 pm to oOoLsUtIgErSoOo
Thank you, and ask any question you have. Myself and plenty other knowledgeable bbq guys on here would be glad to help.
Posted on 6/8/18 at 3:09 pm to Crawfish From Arabi
Heres the biggest rookie problem I have sometimes.
First, I have a cheap starter charcoal smoker (got it for Christmas and didn't know how much I would enjoy doing it, so figured that's where I would start). Don't even know the brand. It sort of looks like an old smokey. Has a charcoal bowler at the bottom and a water bowl in the middle. 2 grills, one rest on top of the water bowl and one at the top.
My biggest issue I run into sometimes is holding my temperature steady at 225. I use lump charcoal and minion method. Fill the edges of the bowl with coal and dump a chimney starter full of lit coals.
Recently I started off with 2 chimney starters full of lit coals, and I've also started heating up my water for my water pan on the stove before putting it in the smoker, rather than using room temperature water. This has produced the results I needed 2 out of 3 times.
Anything I should be doing differently? Will more lit coals help, and is the heated water helping any? I thought I had it figured out, then my last smoke was a struggle to hold 225.
Also, forgot to add that the smoker doesn't have a vent at the bottom, only on the lid. Open air can flow under the smoker up to the bowl though, but I obviously can't control how much.
First, I have a cheap starter charcoal smoker (got it for Christmas and didn't know how much I would enjoy doing it, so figured that's where I would start). Don't even know the brand. It sort of looks like an old smokey. Has a charcoal bowler at the bottom and a water bowl in the middle. 2 grills, one rest on top of the water bowl and one at the top.
My biggest issue I run into sometimes is holding my temperature steady at 225. I use lump charcoal and minion method. Fill the edges of the bowl with coal and dump a chimney starter full of lit coals.
Recently I started off with 2 chimney starters full of lit coals, and I've also started heating up my water for my water pan on the stove before putting it in the smoker, rather than using room temperature water. This has produced the results I needed 2 out of 3 times.
Anything I should be doing differently? Will more lit coals help, and is the heated water helping any? I thought I had it figured out, then my last smoke was a struggle to hold 225.
Also, forgot to add that the smoker doesn't have a vent at the bottom, only on the lid. Open air can flow under the smoker up to the bowl though, but I obviously can't control how much.
This post was edited on 6/8/18 at 3:12 pm
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